Tonnarelli with pecorino and black pepper

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Pecorino30 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a smaller amount of water than usual to the boil, so the cooking water stays rich in starch; once boiling, salt it only lightly, as the pecorino is already salty.
2. Meanwhile, finely grate the pecorino into a bowl.
3. Drop in the durum wheat tonnarelli and cook for one minute less than the packet time (about 8–9 minutes), until al dente.
4. While the pasta cooks, coarsely grind the black pepper and toast it in a wide pan over medium heat for a minute, until fragrant; pour in a small ladleful of cooking water and turn off the heat.
5. Add a little barely warm cooking water to the pecorino and whisk until it becomes a smooth, thick cream. Water that is too hot makes the cheese seize into lumps, so let it cool in the ladle for a few seconds.
6. Drain the pasta into the pepper pan and toss over medium heat for a minute, until it absorbs the liquid. Take it off the heat, wait 30 seconds, add the pecorino cream and stir vigorously, adding more water if needed, until the sauce is creamy and glossy.